Everyday Recipes: Vegetarian enchiladas are packed with flavor

After eating, drinking, and overindulging during the holidays, many people are looking for lighter meals. Black Bean and Vegetable Enchiladas are full of flavor and are a satisfying vegetarian dinner.

Enchiladas were first made in Mexico and were simply tortillas wrapped around small fish. Today, they are filled with many different ingredients including cheese, chicken, beef, shrimp, lobster and a variety of vegetables and beans. Traditionally they are topped with red enchilada sauce which is tomato-based and made with red chiles. Another popular sauce is a verde sauce which is made of tomatillos and green chiles. The dish is finished with a sprinkling of cheese and baked in the oven.

With the toppings of sauce and cheese, enchiladas are a substantial meal. To lighten them up, Black Bean and Vegetable Enchiladas are loaded with sauteed red peppers and zucchini, black beans, sweet corn, and scallions. Along with two kinds of cheese, spicy pepper jack and sharp cheddar, a meat filling is not missed in this vegetarian entree. The homemade red enchilada sauce takes only a few minutes to prepare and gets its kick from spicy chipotle powder and a smoky taste from ground cumin.

The enchiladas are quick to make and can be baked for dinner tonight, refrigerated for up to two days then baked, or frozen for up to three months and pulled from the freezer for a made-ahead dinner.

Black Bean

and Vegetable Enchiladas

Serves 5

11/2 teaspoons cumin

1/4 teaspoon chipotle powder

1/4 cup flour

1/4 cup tomato paste

2 cups vegetable stock, reduced sodium

1 teaspoon kosher salt

2 teaspoons olive oil

3/4 cup red pepper, small dice

3/4 cup zucchini, small dice

11/2 cups grated pepper jack cheese

1 cup grated sharp cheddar cheese

1 (15 - ounce) can black beans, drained and rinsed

3/4 cup corn

3 scallions, thinly sliced

10 (6-inch)flour tortillas

Sour cream, for serving

Cilantro, for serving

To make the enchilada sauce, heat a small saucepan over medium heat. Add the cumin, chipotle powder, flour, and tomato paste.

Whisk to combine and cook for about one minute.

Gradually whisk in the stock, salt, and 2/3 cup water.

Bring to a boil. Reduce heat and simmer for three to five minutes or until the sauce is slightly thickened. Remove from heat and set aside.

Heat a saute pan to medium-high heat and add the oil.

Add the red pepper and zucchini and saute for about three to five minutes.

Remove from heat and place in a large bowl.

Cool slightly. Add 1 cup of the pepper jack cheese, ¾ cup of the cheddar cheese, the black beans, corn, and scallions and stir to combine.

To assemble the enchiladas, spray a 9-inch-x-13-inch baking dish with cooking spray.

Brush both sides of the tortillas, one at a time, with the enchilada sauce. Place on a cutting board and fill with about 1/2 cup of the filling. Roll up tortilla and place seam side down in baking dish.

Continue filling and rolling the remaining tortillas.

Pour the sauce over the enchiladas and top with the remaining cheeses.

At this point, the enchiladas can be baked, refrigerated for up to 2 days, or frozen.

To bake, place uncovered dish in a preheated 400 degree oven for 15 to 20 minutes until the cheese is melted and the enchiladas are heated through. Remove from oven and serve with sour cream and cilantro if desired.

To freeze, cover baking dish with plastic wrap and then foil.

Freeze for up to three months. To bake, thaw for 24 hours in the refrigerator and bake as directed above adding about 10 minutes to the cooking time.

Amy Casey, of Sparta, is a food columnist for the New Jersey Herald. She has developed a wealth of recipes as a personal chef and while cooking for her own family of five. See more of her recipes on her website www.amycaseycooks.com and in her soon-to-be released cookbook for e-readers "Dinner for a Year." Email her your cooking questions at amy@amycaseycooks.com. Follow her on Facebook at www.facebook.com/amycaseycooks.and on Twitter at amycaseycooks.